farmed Atlantic salmon

Farmed Atlantic salmon tops the protein charts

Johns Hopkins University study establishes farming Atlantic salmon as a sustainable and resilient food system for the world.


Farmed Atlantic salmon tops the charts when it comes to creating sustainable and resilient food systems for the world, says a new study by scientists from the Johns Hopkins University.

The study aimed to help analyze the efficiency with which animals turn feed into food for human consumption, found farmed Atlantic salmon to be on a par with chicken, which is the most efficient animal protein producer.

The study on ‘Feed conversion efficiency in aquaculture’ was published in Environmental Research Letters this week. said aquaculture – or farmed seafood – is a fast-growing sector and viewed by many as a promising route to satisfying increased global demand for meat. Seafood has lower weight-based feed conversion figures compared with terrestrial animals, suggesting greater production efficiency. Water plays a role as buoyancy allows fish to expend less energy in moving and staying upright.

These most current findings by scientists at Johns Hopkins University show that aquaculture fish use less resources than pigs and cattle to produce animal protein when factors such as the edible portion of the animal and the nutritional density of the feed are taken into account.

“A major takeaway from our work is the importance of using multiple measures when determining the efficiency of animal production,” said Jillian Fry (pictured) from the Johns Hopkins Center for a Livable Future.

“I consider the results of this study to be most relevant for NGOs, academics, and other stakeholders focused on creating sustainable, resilient food systems,” said Fry, the university’s director for Public Health & the Sustainable Aquaculture Project.



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